Braised Greens with Olives and Capers
2 lbs leafy greens (I used 1 bunch of swiss chard and 1/2 bunch of rainbow chard)
1 tbsp olive oil (or more, to taste)
1 small onion, minced
1 or 2 garlic cloves, presed
1 poblano chili (or chili you like)
12 kalamata olives, pitted and chopped
1/3 cup capers, drained, chopped
Rinse and drain greens and chop into bite sized pieces.

Heat oil and add onion, garlic, and chili. Saute for about 2 minutes or until onion turns translucent. Add greens, olives, capers, and cover pan , cooking over medium heat until greens are soft. Mix halfway through the cooking time- after about five minutes.

Surprisingly yummy dish! The vinegar in the olives and capers add a nice tang to the kale without being overwhelming. I will definitely make this again.